ISO 5530-4:2002
Withdrawn
View Superseded by
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
Hardcopy , PDF
English, French
08-29-2002
09-23-2021
ISO 5530-4:2002 specifies a method, using an alveograph, for determining certain rheological properties of doughs obtained from soft or hard wheat flours (Triticum aestivum L.).
| Committee |
ISO/TC 34/SC 4
|
| DevelopmentNote |
Supersedes ISO/FDIS 5530-4 (09/2002)
|
| DocumentType |
Standard
|
| Pages |
25
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NEN ISO 5530-4 : 2002 | Identical |
| PN ISO 5530-4 : 2004 | Identical |
| BS ISO 5530-4:2002 | Identical |
| NFV 03 710 : 1988 | Similar to |
| NF ISO 5530-4 : 2003 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 660:2009 | Animal and vegetable fats and oils — Determination of acid value and acidity |
| ISO 1042:1998 | Laboratory glassware — One-mark volumetric flasks |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 13690:1999 | Cereals, pulses and milled products — Sampling of static batches |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
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